- 1 cup Dijon mustard
- ½ balsamic vinegar
- ¼ cup honey
- 2 tbsp lemon juice
- 1 tbsp green peppercorns, crushed
- 1 tbsp pink peppercorns, crushed
- 1 tsp sea salt
Simply combine all the ingredients into a small, heavy-based pot and simmer on a medium to low heat for at least 10 minutes.
This removes the rawness of the combined flavours. Preferably, make them the day before the big barbie.
The sauce will refrigerate well in an airtight jar.
Makes 2 cups